Prime Rib Eye Steaks with Savory Beef Gravy

 

Ingredients

Mustard Coating

• 1/2

  cup extra-virgin olive oil
• 20

  cloves garlic, peeled
• 3

  tablespoons coarsely chopped fresh thyme leaves
• 1/4

  cup Dijon mustard

Steak and Panko Topping

• 3

  boneless beef rib eye steaks, 1 1/2 to 2 inches thick, cut in half horizontally
• Gray sea salt and freshly ground black pepper
• 3/4

  cup Progresso™ Italian style panko crispy bread crumbs
• 3/4

  cup finely grated fresh Parmesan cheese

Beef Gravy

• 1/4

  cup all-purpose flour
• 1/4

  cup butter
• 2

  cups Progresso™ beef-flavored broth

Steps

1 Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.

2 Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.

3 In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).

4 Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.

5 Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.